Old World Smoked Polish Sausage

rugbywaz

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Original poster

Dec 15, 2007

44

11

North Royalton, Ohio

• Apr 28, 2014

• #1

A few pictures for the gang. Smoked about 10 hours till temp hit 152.

P4080560.JPG

• rugbywaz
• Apr 28, 2014

Fresh Sausages In Smoker with AMPNS - loaded with Pit Master Blend

P4080564.JPG

• rugbywaz
• Apr 28, 2014

Over 1/2 way there - 8 hours in ....IT 140...bumped it up to 170 to finish

P4080567.JPG

• rugbywaz
• Apr 28, 2014

Second picture at about 8 hours

P4080568.JPG

• rugbywaz
• Apr 28, 2014

And we are done...... fully cooked to 152 degrees. Nice color and texture.

 

Last edited: Apr 28, 2014

• 

Reactions: grimreeper

Bearcarver

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• Apr 28, 2014

• #2

Looks Mighty Tasty, Rugby!!

Bear

 

kesmc27

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Feb 13, 2014

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South central Minnesota (New Ulm)

• Apr 28, 2014

• #3

Hey you have some nice looking sticks there!

 

rugbywaz

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Dec 15, 2007

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North Royalton, Ohio

• Apr 28, 2014

• #4

Thanks gents. Means a lot. Lots of time and effort go into this labor of love. But......its worth it.

 

jp61

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• Apr 28, 2014

• #5

 

Last edited: May 2, 2014

deuce

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Mar 9, 2012

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Southeast Wisconsin

• Apr 28, 2014

• #6

Looks like they turned out excellent!!

 

tjkoko

Smoke Blower

Apr 8, 2014

75

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the southeastern U.S.

• Apr 28, 2014

• #7

Looks great.  What makes them 'old world', the smoke?   8)

 

rugbywaz

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Dec 15, 2007

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North Royalton, Ohio

• Apr 28, 2014

• #8

Sausage was hand made by a family of Polish descent; in a smoker constructed using Polish ingenuity; while drinking Polish Vodka; and listening to Polka music. If it is not "Old World" then I goofed up the recipe.

 

palladini

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May 23, 2013

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Ding A Ling, Ontario, Canada On the banks of the

• Apr 28, 2014

• #9

Yes I see it is old fridge you used, good work indeed. 

Old World Polish Sausage, OK what is the recipe, care to share that with us here?

 

tjkoko

Smoke Blower

Apr 8, 2014

75

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the southeastern U.S.

• Apr 29, 2014

• #10

rugbywaz said:

 
Sausage was hand made by a family of Polish descent; in a smoker constructed using Polish ingenuity; while drinking Polish Vodka; and listening to Polka music. If it is not "Old World" then I goofed up the recipe.

Click to expand...

 

rugbywaz

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Dec 15, 2007

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North Royalton, Ohio

• Apr 29, 2014

• #11

Pursuant to request......the recipe is as follows:

Per 10lbs

9 lbs Pork Butt (have added 1 lb of fat back in past depending on fat level of Butts) (single med-coarse grind)

1 Lbs  Chuck- Beef (single medium -coarse grind)

2 Cups Soy Protien

2 teaspoons Prauge Powder #1

5 Table Spoons Salt (Kosher)

2 Table Spoons Marjoram (Polish Perfume)

5 Cloves of Garlic (If you like lighter garlic, cut in half)

2 Table Spoons Black Pepper

1 Table Spoon Sugar

2 Cups of Water (add more to get a good mix as needed)

Very basic sausage recipe that I have had great success using.  I believe it was modified off of Kutas via trail and error but am not certain as we have been making this for some time.

Be rich in all things that truly matter !!!!

Rugbywaz

 

reinhard

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Feb 6, 2013

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Andover Minnesota

• Apr 29, 2014

• #12

Thanks for the recipe!! You did a wonderful job on the polish.  Great color!! This is a lobor of love indeed!!  Reinhard

 

chef willie

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Willamette Valley, Oregon

• Apr 29, 2014

• #13

Nice job all around.....sausage is a wonderful thing to make.....I see some topped off with Old World Kraut in your future with a cold beverage......Willie

 

shoebe

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Mar 15, 2014

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Battle Ground Washington

• Apr 29, 2014

• #14

Those look great. Getting ready to give smoked polish for the first time this weekend. What kind of wood did you use? I was thinking Oak...

 

rugbywaz

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North Royalton, Ohio

• Apr 29, 2014

• #15

Wood was pitmaster blend using an AMPS. Pitmaster is a combination of maple, cherry, and hickory......very very nice Thin Blue Smoke.

I think oak would work just fine as well. I prefer hickory and fruitwoods myself.

 

rtbbq2

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Minneapolis MN/Riding Country USA

• Apr 29, 2014

• #16

Really looks awesome....Nice job!...RTB...

 

sam3

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Jan 24, 2012

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Byram Twp., New Jersey

• Apr 30, 2014

• #17

Great looking sausage. Mine is close to yours, I don't use as much Marjoram. I use a whole lot less water too.

Nice job!

 

driedstick

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• Apr 30, 2014

• #18

Wow that looks great - nice job 

 

rob sicc

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new jersey

• Aug 13, 2014

• #19

Can someone tell me what the Soy protein is needed for?

 

Bearcarver

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• Aug 13, 2014

• #20

Rob Sicc said:

 
Can someone tell me what the Soy protein is needed for?

Click to expand...

According to "The Sausage Maker":

Used in Smoked or Cooked Sausages. Binds the fat and meat for a smoother consistency. Cuts shrinkage in the smokehouse by improving moisture retention. Contains 7 times more protein than meat does.

Bear